Lemon-Rosemary Risotto
Fragrant rosemary and lemon are added to this risotto after it is cooked. Ingalls Photography
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A finishing touch of lemon zest and fragrant rosemary brightens up this creamy risotto from Italy’s Piedmont region. Throughout history, the area has changed hands numerous times between the Italians and French, who left a definitive mark on the cuisine with the extensive use of butter and cheese. This recipe, which first appeared in our June/July 2014 issue with Sophie Brickman’s story “Feast of Life,” has plenty of both.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Yield: serves 6

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